Hare

Hang for a week or so, depending on conditions, before gutting. Young hares – levrets – can be roasted whole. Usually only the saddle is roasted of older animals, with the rest being casseroled.

See also Celeriac Dauphinoise and Pigeon with Gravy; Roasted Hare with Garlic and Wild Mushrooms and Clapham Peasant Stew.